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The Best Peach Tart You'll Ever Have

Food photographer Erin Gleeson wanted a change from New York City, so she moved to a cabin in the woods of Northern California. Inspired by seasonal ingredients, she now creates her own delicious recipes, mostly vegetarian. Today, lucky for us, she's sharing her favorite peach tart (with ricotta), which would be perfect for a lazy summer evening, with a scoop of vanilla ice cream...The Best Peach Tart You'll Ever Have
By Erin of The Forest Feast

This peach tart (technically a galette) is simple, pretty and delicious!

Just roll out one store-bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees, until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice.Thank you so much, Erin!

While it's wonderful to have quick, time-saving recipes, it's definitely not "The Best Peach Tart You'll Ever Have" if it's made with a store-bought crust (in terms of taste and I-can't-pronounce-that ingredients).

I think this would fit better in a "Still delicious in a pinch" category.

one of my best friends and i made this last night... just delightful! we added a little bit of honey to the ricotta mixture to sweeten it a bit, and it was so delish! pair with cup of decaf or a red wine spritzer (which we did...) lovely summer dessert!

For years I have used the pie dough recipe from Cook's Illustrated/America's Test Kitchen. It is ingenius in that it replaces some of the water with vodka so that less gluten is produced (and therefor is very tender). It literally takes minutes to make in the food processor. Highly recommend it (or any homemade dough) over the store-bought Pillsbury stuff which contains partially hydrogenated lard, Yellow 5 and Red 40 food colorings.